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Artango’s Thanksgiving Dinner Will Please the Norbert in Your Life

Artango is making life easier for us by serving food that is going to make all of us happy. Add to that the bonus that we don’t have to cook, or clean up, and we’re all going to split the bill, so it’s actually a very economical way to enjoy each other’s company. On Thanksgiving Day, […]

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Nov 09, 2018 09:37 PM
Sneak Peek: The Darling Also Has a Little of the, Um, Daring

Lindsey Marks – who performs burlesque as Lady Jack – is chatting in front of a large Alice in Wonderland painting in the downstairs dining room at The Darling, on W. Randolph St.. This new space, owned by Sophie Huterstein, who also owns L.A.’s The Wellesbourne, is next door to J.P. Graziano, purveyor of exceptional Italian […]

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Nov 07, 2018 09:50 PM
What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots!

It doesn’t seem that Scotch whisky would be a great pairing with food: the spirit is big, sometimes smoky and seems like it could steamroll all but the most powerful flavors. But you might be surprised how well Scotch can pair with foods. We were eager to try pairing Scotch whisky with Scottish-type food It […]

The post What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots! appeared first on Dining Chicago.

Nov 01, 2018 09:15 PM

Sweet of the Week: Cheesecake Brûlée at Intro

Cheesecake will always hold a special place in my heart. My relationship with the dessert has come a long way, from my picky childhood years when I would scoff at any dessert with cheese, to adulthood, when you can't pry me away. I've grown up and realized the obvious reality that cheesecake belongs in the upper echelons of quintessential comfort foods. Few other desserts can touch the inherent satisfaction of a dense, creamy, tangy cheesecake layered over a buttery layer of graham cracker or cookie. But the one thing that can stand to improve upon this time-tested formula is a thin patina of crackly torched sugar. Obviously. Cheesecake achieves a new level of greatness at Intro, where new chef-in-residence Stephen Gillanders presides over the restaurant's first a la carte menu. This new format serves Gillanders well, exhibiting a refined dexterity throughout the menu. One of the courses where this is most apparent is dessert, as seen in memorable dishes like his cheesecake brûlée. 

 

Intro
Cheesecake at Intro



It seems such an obvious idea for anyone looking to elevate the dessert template; fusing cheesecake and crème brûlée into one seamless confection with the best of both worlds. Here you get the silken divinity of a cheesecake, crowned with a fine layer of crispy caramelized sugar. It helps that Gillanders imbues a mercifully light texture to his cheesecake. Enough air is present to keep things light enough... at least light enough for me to easily polish off the whole plate. The final touch is a dollop of pineapple jam, bursting with juicy tropical flavor. It lends a welcome fruity reprieve from the rest of the dessert. Dab a bit of jam on each forkful before digging in and you've got yourself one of the most well-rounded, well-textured cheesecakes imaginable. 

- Matt Kirouac

Tags: cheesecakedessertIntroLincoln Park
Neighborhoods: Lincoln Park

Intro serves as an incubator for chef talent from across the country. Every few months, a different guest chef sets up shop at the Lincoln Park restaurant, manning the kitchen...




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